Through discussion and hand-on demonstrations, participants will gain an appreciation of chemical transformations in a culinary context.  This seminar will explore cooking through the four ancient elements of fire, air, earth and water.  Each of these ancestral elements will be paired with a contemporary cooking method (roasting, baking, fermentation, sous vide) and applied through a featured food.  The session concludes with light tastings of the featured foods.

Presenter Aaron Van Dyke, is an Assistant Professor of Chemistry and Biochemistry at Fairfield University. Professor Van Dyke has a Ph.D. in Organic Chemistry from the Massachusetts Institute of Technology.  He completed postdoctoral training at the University of Michigan as an American Cancer Society fellow - studying the connection between protein misregulation and human disease.

Registration required for this Adult Program.